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10-Minute Egg Fried Rice

Overhead shot of a bowl of egg fried rice with peas, carrots, and scrambled eggs, sprinkled with sesame seeds.
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Make fast, budget-friendly egg fried rice with leftover rice and six staple ingredients. Learn techniques for separate grains in just 10 minutes.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 2 cups cold, day-old cooked rice
  • 1/4 cup frozen peas and carrots
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Pour in the beaten eggs and cook, stirring gently, until just set. Break the eggs into small pieces.
  3. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and grains are separated.
  4. Add the frozen peas and carrots. Continue to stir-fry for another 2 minutes until the vegetables are tender.
  5. Pour the soy sauce and sesame oil over the rice mixture. Toss well to combine and coat everything evenly.
  6. Cook for 1-2 more minutes, stirring constantly, until the fried rice is hot and fragrant.

Notes

  • Using cold, day-old rice is key to preventing mushy fried rice.
  • Ensure your skillet is hot before adding ingredients to achieve a good sear.
  • Don’t overcrowd the pan; cook in batches if necessary.
  • Adjust soy sauce to your taste.

Nutrition

Find it online: https://www.purecookingjoy.com/egg-fried-rice-10-minute-meals/

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